Mor Din, Koh Samui

"This traditional Thai pot, the Mor Din, is earthenware, large and rounded at the bottom and narrowing at its neck, opening out at its rim. It was originally used to cook rice: the narrow neck ensured minimal evaporation, and allowed excess water to be poured out easily. It also reduced the chances of ash dropping into the cooking pot, something that is not always meant to be included in the ingredients. Being of unfired clay, it was also less likely than a fired pot to shatter when exposed to a naked flame." - Glenn Walis, a friend of ours and publisher for C Holiday magazine in Samui describes the Mor Din in this way. Below, is our encounter of this little gem on the south of the island.

We remembered talking about this earlier on our trip with Mike & Glenn, but it wasn't until one of our last nights in Samui, we were actually trying for dinner at home cooking, but it was closed, that we spotted the Mor Din sign. We take a turn on the Thong Krut road down a windy little dirt road, then we see the lights. It is a jungle setting, with soft lighting and a little fountain in the middle.



I start with a refreshing saparot pun, frozen pineapple slushy. Delicious!



Then we start with a banana flower salad, before the mordin pot's arrive. The salad is packed full of crisp, fresh, banana flower that's enhanced with some fresh coconut and a tangy chilli dressing.



The first mordin pot to arrive at the table for tonight is the tom yum. Delicious spicy broth, with a nice kick of lime, is full of corrinader, spring onion, tomato and chunks of chicken.



Gaeng som, the sour orange Thai curry is something we both love. It's usually done with fish, but we spot a pork verison on the menu. It's the next pot to arrive. As the lid is lifted the chilli wafts into the air and tickles our nostrils. The chunks of pork are tender and full of flavour, and there's some nice little sweet surprises of fresh pineapple and we naviagate our way through this incredibly spicy, and delicious, interpretation of the gaeng som.



Even the rice arrives in a mordin, cooked in the pot which it's served, with all the crunchy bits of rice on the bottom of the pot.


We thoroughly enjoyed our meal at mordin, and we found ourselves glad that Home Cooking was closed on this occasion, otherwise we may have missed out alltogether. Next time we'll be be back with a few more persons as the pots are huge.



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